Safe Food
Because of this elderly people are at a higher risk for foodborne illnesses.
What is immune systems have weakened with age
These grow well between temperatures 41 f to 135 f (5C to 57 C)
What is foodborne pathogens
The "TOP 8" are dangerous for people with this condition.
What is food allergies?
This is a must for food handlers to do after touching their hair, face, or body.
What is washing their hands?
After prepping raw chicken, a food handler needs to do this before prepping salad ingredients.
What is washed, rinsed, and sanitized.
This is a disease transmitted to people by food.
What is a food borne illness
Employees should not be at work when presenting these two symptoms.
What is vomiting and diarrhea?
This should be done before food handlers go to the restroom.
What is taking off your apron/side towel?
When thawing food in water, these precautions need to be taken.
What is submerged and flowing water?
While commonly linked to contaminated ground beef, this pathogen has also been linked with contaminated produce.
What is Shiga Toxin-producing E. coil
The TOP 8 allergens include, Milk, Soy, Eggs, Wheat, Fish, Shellfish, Peanuts, and this final allergen.
What is Tree Nuts?
This piece of jewelry can be worn by a food handler.
What is plain band ring?
Refrigeration, Running water, Microwave, or Cooking.
What is the methods to thaw TCS food?
Covering wounds can help prevent the spread of this pathogen.
What is Staphylococcus aureus
Preventing this can keep food allergens from transferring to other foods.
What is cross contamination?
This is required when food is no longer in its original container.
What is a label?
165F for 15 seconds.
What is the proper temperature to cook chicken?
The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and
What is time-temperature control
This should never be used in place of Hand Washing.
What is single use gloves?
RTE/TCS food can be stored for this many days, as long as it is below 41 degrees, before it needs to be discarded?
What is 7 days?
This temperature needs to be held for 15 seconds when cooking Ground meat or seafood.
What is 155F?
When purchased from these, there is a better chance food will be safe for service.
What is a reputable supplier?
This acronym helps us remember the conditions for bacteria to grow.
What is FAT TOM?
When asked about allergens, it is important to check the recipes and also this on any food purchased.
What is the food label?
41 degrees F - 135 degrees F
What is the temperature danger zone?
When cooling food you have this many hours to get food to 70F.
What is 2 hours?
Food can become unsafe when it is being held at the incorrect...
Temperature
This bacteria is mostly associated with Poultry and Eggs, but can also be linked to Meat, Milk, Dairy, and Produce such as tomatoes, peppers, and cantaloupes.
What is Nontyphoidal Salmonella?
Preventing this is crucial when preparing food for a guest with an allergen to other items on your menu?
What is cross contamination?
This one way to rotate an operations food products.
FIFO
145F for 15 seconds.
What is the proper temperature to cook seafood, steaks of pork, veal, lamb or beef, commercially raised game, and shell eggs.
Finding a shredded glove in your food is this kind of contaminate.
What is physical?
These pathogens require a host to live and reproduce and are often associated with Seafood, Wild Game, and food processed with contaminated water.
What are parasites?
What is proper training?
This is the proper order to store, raw chicken breast, green leaf lettuce, ground beef, and sliced melons, from top to bottom.
What is Green leaf lettuce, sliced melons, ground beef, raw chicken breast?
This is the temperature food needs to reach when being reheated for hot holding.
What is 165F?
This local authority is responsible for inspecting operations, enforcing regulations, investigating illness complaints, along with issuing licenses and permints.
What is the health department?
These contaminates need to be properly labeled and never stored above food or food contact surfaces.
What are chemicals?
Milk can be received at 45 degrees F under this condition.
What is it is cooled to 41 degrees or lower in 4 hours.
Every 4 hours, this needs to be done when hot holding food?
What is check food temperatures?
This is food that requires time and temperature control for safety.
What is TCS food?
Though not toxic and often not dangerous, this is the most common form of a natural physical contaminate.
What is a fish bone?
This is needed when someone goes into Anaphylactic shock.
What is an EpiPen?
This causes large ice crystals to form on frozen food and its packaging.
What is Time-temperature abuse?
Cold food without temperature control, can be held for this many hours.
What is 6 hours?